We’ve been on a big banana bread kick lately, so it just made sense to combine our love for peanut butter with our banana bread obsession. The result is a peanut butter banana bread that we all devoured immediately.
With the sweetness of bananas and the heartiness of oats, this oatmeal banana bread is delicious for breakfast or a mid-afternoon snack. Try it warm with a bit of butter or softened cream cheese!
“Jamie, another banana bread recipe?”
Yep! If there’s one thing we almost always have at home, it’s bananas that need to be used. And banana bread makes a great afternoon snack for both of the girls, so it’s something I make all of the time.
Right now, I’m really into this oatmeal banana bread. It’s a little bit heartier than some other versions thanks to the rolled oats, which also make it a bit nutty.
I’m a big fan of smearing a little softened cream cheese onto a slice while I sip my morning coffee.
Tender, moist banana bread is packed with mini chocolate chips for a special breakfast or afternoon snack. This chocolate chip banana bread is a hit with kids and adults alike!
My family is banana bread obsessed. We almost always have a handful of overripe bananas on our counter waiting to be turned into some kind of baked good, so I wind up making some kind of banana bread on a regular basis.
Elle asks for it all the time, Eric gets super excited any time I add a crunchy cinnamon-sugar topping to it, and even the baby loves to snack on it.
You know what else my family loves? Chocolate chips. So it really only made sense to combine two of their favorite things to make this chocolate chip banana bread.
Sweet bananas and tart cranberries combine for a winter twist on an old favorite in this cranberry banana bread. It’s finally cranberry season! I love tart cranberries. I always try to buy extra bags during the holiday season to freeze because I never know if I’ll find them again before the next winter. And I …
Sweet bananas and tart cranberries combine for a winter twist on an old favorite in this cranberry banana bread.
It’s finally cranberry season!
I love tart cranberries. I always try to buy extra bags during the holiday season to freeze because I never know if I’ll find them again before the next winter.
And now I can add this cranberry banana bread to my list of random cranberry cravings. After all, I love a sweet-tart combo, and there’s not a much better one than sweet bananas and tart cranberries.
Combining the subtle sweetness of pumpkin with the fruitiness of banana, this pumpkin banana bread allows both flavors to shine through for a slice of quick bread that is perfect for a fall breakfast or afternoon snack. October might be over but I don’t slow down on baking pumpkin treats until Thanksgiving. Earlier this week …
Combining the subtle sweetness of pumpkin with the fruitiness of banana, this pumpkin banana bread allows both flavors to shine through for a slice of quick bread that is perfect for a fall breakfast or afternoon snack.
October might be over but I don’t slow down on baking pumpkin treats until Thanksgiving.
Earlier this week I shared my streusel-topped pumpkin bread and today I’m bringing you yet another pumpkin bread variation: pumpkin banana bread.
I love quick breads for holiday breakfasts. Make a loaf or two of this pumpkin banana bread a day or two before Thanksgiving, then set it out with some fruit and yogurt and coffee and let everyone help themselves.
It’s delicious, saves you the work of cooking breakfast when you’re busy prepping a big dinner, and everyone will love it.
Banana bread French toast is a fun way to repurpose leftovers into breakfast or brunch! Topped with syrup, it’s a rich and decadent treat.
Here’s a fun way to transform banana bread into a decadent breakfast treat: Banana Bread French Toast! This is the ultimate breakfast or brunch for banana lovers: the moist, dense texture of the quick bread is ideal for frying until golden brown and cinnamon-spiced. Topped with bananas, chopped pecans, and a drizzle of maple syrup, it’s a luxurious way to start the day (that’s honestly more like dessert). Needless to say, our family are big, big fans of this one!
Ingredients for banana bread French toast
Banana bread French toast starts with a good bread, of course! Our favorite is our best banana bread recipe, but you can use any recipe you like. Cut the bread into slices, then dredge it into our classic French toast custard mixture of eggs, milk, cinnamon, and nutmeg. The main difference is that the custard has none of the customary sugar, since this quick bread is very sweet. Here’s what you’ll need for this recipe:
Banana bread is very filling: one slice is much denser and more filling than a typical slice of bread. For that reason, plan to eat only one slice of banana bread French toast per person. This recipe is rich and decadent, so you’ll want to account for that in your serving! For
Tips for making banana bread French toast
If you’ve got banana bread, this French toast recipe is a breeze! All you’ve got to do is whisk the custard, dip the bread, and fry it up. Here’s how to make French toast:
Slice: Slice the banana bread into 3/4-inch slices. (This is the perfect width; too thin and it falls apart but too thick and it’s too filling.)
Whisk: In a wide shallow bowl or container, whisk together eggs, milk, vanilla, cinnamon, nutmeg and kosher salt.
Dip: Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of 4 slices of bread in the egg mixture for about 30 seconds.
Fry: Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
Topping ideas
Banana bread French toast is very rich in itself, so it doesn’t need a lot of toppings to make it taste incredible! We like it best with the following:
If you like, you can add other toppings, but keep in mind it’s very sweet. You could try Greek yogurt sweetened with a little maple syrup to cut the sweetness with the acidity in the yogurt, or some sliced strawberries or raspberries. Or, go with a small dollop of whipped cream for an even more decadent treat.
Diet variations
Working with a special diet? Here are a few ways to modify this recipe to fit different dietary needs:
Dairy-free: This recipe works with banana bread baked with neutral oil and using non-dairy milk. We recommend oat milk here!
There are many ways to make French toast: baked, casserole, stuffed, and more! Here are some of our favorites for a banana breakfast treat or a fun weekend brunch:
In a wide shallow bowl or container, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg and kosher salt.
Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of 4 slices of bread in the egg mixture about 30 seconds per side until it becomes saturated. Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
Repeat with the remaining butter and 4 slices bread. Serve immediately with maple syrup and a dusting of powdered sugar.
This easy banana bread recipe is simply the best! This moist, sweet, golden quick bread is a kitchen essential.
Banana bread is a kitchen staple, and we’re confident this one needs to make its way into your recipe rotation. This easy banana bread recipe uses just one bowl and common pantry ingredients to make the very best loaf. It bakes up golden, moist, perfectly sweet and scented with a hint of cinnamon. There’s no need for secret ingredients: just ripe bananas and 15 minutes. Here’s how to make banana bread and ideas for how to customize it with mix-ins, glazes, and more!
Ingredients in this easy banana bread recipe
Banana bread is an old American standard: it started appearing the 1930’s in cookbooks when home cooks had access to baking powder and bananas. It may have stemmed from the Great Depression as a way to use up ripe bananas. Over the years, it’s become as essential to American culture as apple pie. It’s the most popular way to use ripe bananas in baked goods.
This banana bread recipe uses common pantry ingredients to make a moist, sweet loaf. Some recipes include tricks like sour cream to add moisture, but this recipe doesn’t need it. Here’s what you need for the best banana bread:
Very ripe bananas
Eggs
Granulated and brown sugar
Melted butter or neutral oil
Vanilla extract
Baking soda
Cinnamon
Kosher salt
Use very ripe bananas
The key to the best banana bread is using very ripe bananas. Bananas with a blackened peel bring added moisture, sweetness, and pure fruity flavor to baked goods like bread, muffins, pancakes, cookies, cake, and more.
Do not use unripe bananas! The peel should have a large amount of black spots, or be uniformly black in color.
If the bananas have mold on the peel, do not use them. Bananas with mold or those leaking liquid should be discarded.
You can freeze very ripe bananas and use them in baked goods later. If you don’t have time to us very ripe bananas, freeze them by peeling them and slicing into rounds. You can use them later for bread, muffins and more: just make sure to include the liquid that separates from the fruit in the batter.
Butter vs oil in banana bread
This banana bread recipe uses melted butter in the batter, which makes it easy to make in one bowl with no mixer required! Here are a few notes on butter versus oil in breads:
Butter lends a richer flavor and makes a more even crumb. Using a dairy fat brings a tender, even crumb and texture to a quick bread.
Oil makes it even moister, and works as a substitute. The texture is a little spongier with oil, but it works well! You can substitute a neutral oil like vegetable or grapeseed for the butter here.
Or, you can use a combination of the two. Using half butter and half oil also has great results.
Another pro to using butter: cook it a few minutes longer when melting to make brown butter, which adds a toasty, caramel flavor to the bread. Vegan butter also works as a substitute.
Pan size variations
This banana bread recipe works for both 9 x 5″ and 8 x 4″ pan sizes with a slight modification. Here are a few notes:
8 x 4“ pan: This pan size works well if you only have 1 ½ cups mashed bananas (and not 2 cups, as called for in the recipe below). You can make this recipe in an 8 x 4″ loaf pan using 1 ½ cups bananas and 1 ½ cups all-purpose flour. Watch the bake time and adjust accordingly.
9 x 5″ pan: Make the recipe as written below for a 9 x 5″ loaf pan. You can also make it with 1 ½ cups bananas and flour, but it will not be as tall in shape. Again, adjust the bake time accordingly.
How to know when banana bread is done
The only tricky part about baking quick breads like this banana bread recipe is how to know when they are done. Here are a few visual cues to look for:
Banana bread is done when the top is set and springs back, and a tooth pick inserted comes out with a few clinging crumbs. The toothpick test does not have to be fully clean! In fact, if it comes out clean the bread may be overdone.
The bread is cooked when the internal temperature is 200°F. You can also insert the probe of a food thermometer to assess when the bread is cooked through.
Banana bread variations: mix-ins and toppings
Banana bread is a canvas for endless variations! Here are a few ideas for additions to this banana bread recipe:
Chocolate chips: Fold ¾ cup semi-sweet or dark chocolate chips into the batter, then top with another ¼ cup.
Blueberries: Toss 1 ½ cups blueberries with 1 tablespoon flour, then fold them into the batter (the flour helps to prevent sinking).
Cinnamon sugar topping: Mix 2 tablespoons granulated or brown sugar with ½ teaspoon ground cinnamon, and sprinkle it across the top.
Streusel topping: Mix ¼ cup sugar, ¼ cup flour and 1 teaspoon cinnamon. Cut 2 tablespoons room temperature butter into small pieces, then use your fingers to rub it into the dry ingredients until crumbles form. Sprinkle over the bread and bake. Cover with foil at 30 to 45 minutes to prevent burning.
Brown butter: Make the bread with brown butter instead of melted butter to add nutty and caramel notes.
There are a few creative ways to serve banana bread if you want to re-purpose leftovers. Try Banana Bread French Toast by cutting it into slices, then dipping it in an egg mixture and frying it for breakfast. Or serve it as a dessert “a la mode” by topping a slice with ice cream, salted caramel sauce, and chopped pecans.
Dietary swaps
There are a few ways to change up a banana bread recipe to make it vegan or gluten-free! Here are a few notes:
Vegan: Use vegan butter or neutral oil in place of the butter, and substitute flax eggs for the eggs.
Banana bread holds up well over time. It lasts 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 days. You can also freeze it for up to 3 months: slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.
Let us know what you think of this recipe in the comments below. We hope you love it as much as our family does!
More banana bread recipes
This classic recipe has many variations. Here are a few more banana bread recipes to try:
Preheat the oven to 350°F. Butter a 9 x 5″ loaf pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove the bread from the pan.
Mash the bananas in the bottom of a large bowl, enough for 2 cups. Whisk in the eggs. Switch to a spatula and stir in the granulated sugar, brown sugar, butter, and vanilla extract.
Stir in the baking soda, cinnamon, and kosher salt. Add the flour and gently stir until just combined and no streaks of flour remain.
Pour the batter into the prepared loaf pan. Bake 55 to 60 minutes*, until the top is set and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs (or the internal temperature is 200°F).
Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. (If desired, allow to cool fully and top with a glaze.***)
Storage info: The bread lasts 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
Notes
*If you only have 1 ½ cups mashed bananas, you can make this recipe in an 8 x 4″ loaf pan using 1 ½ cups bananas and 1 ½ cups all-purpose flour. You can also make it with 1 ½ cups bananas and flour in a 9 x 5″ pan, but it will not be as tall in shape. The bake time will vary based on pan size and batter amount, so watch and adjust accordingly.
**To make brown butter banana bread, brown the butter and then cool it in the freezer for 15 minutes before using in the bread.
These pumpkin bread recipes are the best ways to welcome the season! Try 10 of the top ways to make this fall favorite.
Love pumpkin bread? Every time fall rolls around, it’s time to christen the season with a beautiful, moist, cozy-spiced loaf! There are so many different ways to make this tasty fall favorite, from straight up to healthy, with chocolate chips or cream cheese. Here are all the most popular ways to try this seasonal loaf, including favorites from this website and recipes from around the web.
A good pumpkin bread recipe is as essential to fall as a puffy jacket, and here’s our favorite one. The scent wafting through your kitchen transports you to an autumn paradise, and the loaf falls just so into deliciously cozy-spiced slices. It’s tender and moist, but not too fluffy or too dense. The best part? It’s simple to whip up: one bowl, no special equipment; just dump and stir!
Of course, no season can go by without capitalizing on the winning combination of pumpkin and chocolate. Try this Pumpkin Chocolate Chip Bread! The flavor is cozy and nuanced, loaded with spices and topped off with rich morsels of bittersweet chocolate chips.
This Healthy Pumpkin Bread is so moist, so cozy spiced with cinnamon and nutmeg, you’ll hardly notice that’s made purely of oats…no flour at all! This tasty bread is made with Old Fashioned oats, pumpkin and spices, all whizzed up in a blender. We do love eating a treat that’s made of heart-healthy oats and tastes incredible!
Fuzzy blankets, wool sweaters and hot cider can’t hold a candle to this one. Yes, this vegan pumpkin bread is the ultimate in cozy. It’s perfectly moist and intensely pumpkin spiced. Even better, it’s light and fluffy: so you get your pumpkin spice fix without it being overly heavy or rich.
What’s better than pumpkin bread? Pumpkin banana bread! The ripe banana makes this fall bread incredibly moist, with a nuance in sweetness that makes it impossible not to take another bite. It’s got just the right amount of cozy pumpkin spices, and a light crunchy turbinado sugar topping.
This gluten free pumpkin bread is mind boggling…because it’s so fluffy and light, you’ll think that it must have gluten! This quick bread is our favorite trick for fall, and we’ve already been testing it on lots of friends and family. The best part? It’s made of 100% oats, no refined flour at all! It’s cozy spiced, just sweet enough and packed with all the nutritional benefits of oats.
Pumpkin and zucchini are an unusual combination but paired together, but they work wonders in this bread! It's a sweet, fluffy quick bread filled with pumpkin, zucchini, and cozy fall spices. via Spend with Pennies
Want to copy the flavor of the popular Starbucks Pumpkin bread at home? This copycat recipe makes a moist, delicious loaf with that irresistible pumpkin flavor! Bake it up and you don't have to leave home. via Feel Good Foodie
Want to make pumpkin bread even more ready for fall? Add cranberries! This tasty bread is even better with the addition of fresh cranberries and sweet cream cheese icing! The perfect dessert or brunch recipe for fall, winter, holidays, or anytime. via Lemon Tree Dwelling
Here's a way to step up a pumpkin bread recipe: add a cream cheese swirl! This moist and tender pumpkin bread is swirled with cream cheese frosting that’s baked right into the loaf. It makes the perfect fall treat!
More pumpkin recipes
Want more with pumpkin puree? There are so many pumpkin recipes to make! Here are some favorites:
1 ¼ cup semi sweet or bittersweet chocolate chips (optional)
Instructions
Preheat the oven to 375°F. Grease a 9-inch aluminum bread pan.
In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugars, oil, and vanilla.
Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir).
If using, toss 1 cup of the chips with 1 tablespoon flour (to prevent sinking), then gently fold them into the batter.
Pour the batter into the bread pan. If using, top with the remaining ¼ cup chocolate chips.
Bake 50 to 60 minutes, until a toothpick comes out clean. Allow to cool in the pan until room temperature (allow 2 to 3 hours to cool if topped with chocolate chips, so the chips can solidify). Run a knife around the edges and invert. Slice into pieces and serve. The flavor and texture are even better the next day. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months.
Bursting with sweet bananas and chopped pecans or walnuts, these banana nut muffins feature a crunchy sugar topping for a breakfast or afternoon snack you’ll adore. Fall is always a chaotic time. Even once we get settled into a back-to-school routine, there are extracurriculars and school pictures and parent-teacher conferences and holidays. And that’s on …
Bursting with sweet bananas and chopped pecans or walnuts, these banana nut muffins feature a crunchy sugar topping for a breakfast or afternoon snack you’ll adore.
Fall is always a chaotic time. Even once we get settled into a back-to-school routine, there are extracurriculars and school pictures and parent-teacher conferences and holidays.
And that’s on top of trying to simply enjoy the fall season.
So obviously I look for ways to make breakfasts and afternoon snacks quick and easy. Sometimes that means making a batch of muffins for snacking on throughout the week.
Right now my girl is loving these banana nut muffins. The crunchy sugar topping is everything on these!
This apple bread recipe is cozy and sweet, with a tender crumb and brown sugar cinnamon swirl. A great baking project for apple season!
Here’s a cozy, fun quick bread to make any time of the year: try this Apple Bread recipe! It’s got a moist, tender crumb, and is bursting with tangy fruit, warm spices, and a brown sugar cinnamon swirl. It’s a total crowd pleaser! Everyone loves this spiced bread, and it makes the kitchen smell incredible. We couldn’t stop sneaking bites!
Ingredients in this apple bread recipe
This apple bread was inspired by a trip to the apple orchard for picking, but since apples are readily available you can make it any time of the year! The cinnamon and nutmeg are ideal for fall and winter baking, but it’s seasonal any time of the year. The magic ingredient is buttermilk, which makes an incredible fluffy tender crumb. Here are the ingredients you’ll need:
Brown sugar
Cinnamon and nutmeg
Apples
All-purpose flour
Baking powder
Baking soda
Kosher salt
Granulated sugar
Buttermilk
Butter
Neutral oil
Eggs
Vanilla extract
Best types of apples for bread
What variety of apple is best for baking into a bread recipe? First off, avoid those bright red delicious apples at the store. The ideal variety for sauteed apples is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness of baked goods. Here are some of the best apples for baking and cooking:
Pink Lady
Jonathon or Jonagold
Granny Smith
Fuji
Of course, apple bread will taste great with most types of apples! But if you use a sweeter variety, you won’t get the delightful pop of sweet tart that a crisp tart apple brings.
Secrets to a light and fluffy apple bread
Quick breads can be notoriously dense, dry, or filled with air pockets. But this apple bread recipe has the perfect velvety, soft crumb. Here are a few keys to the texture in this recipe:
Use real buttermilk (no substitutes!). Buttermilk is crucial to making a fluffy quick bread with a tender crumb. Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
Use both butter and oil. Butter and oil work uniquely in baked goods. Often we use oil in our quick breads and muffins, but we love the richness in flavor and texture that butter adds.
Tips for baking this apple bread recipe
Apple bread is simple to whip up, but there are a few tricks to getting the best end result. Here’s what to know:
Use an aluminum pan (9 x 5 inch). The key to an even bake is in the pan. The best results for a quick bread are with an aluminum pan.
For the swirl, insert a butter knife straight down into the dough. Then make a few S shapes across the length of the pan. This swirls the brown sugar cinnamon mixture into the bread, and makes an interesting texture to the top of the bread.
Storage info
How to store it? This apple bread recipe tastes best the day it’s baked, but it holds up well over time!
Refrigerator: This bread stores well in the refrigerator for up to 1 week! Let the slices stand at room temperature for a few minutes before eating: it’s not quite as tasty cold.
Freeze: Freeze in a sealable container and store up to 3 months.
More apple recipes
This apple bread recipe is one of our top ways to bake with this tasty fruit! Here are a few more apple recipes to try:
⅓ cupneutral oil (grapeseed, canola, or vegetable oil)
2 eggs
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F.
Mix the brown sugar and 1 teaspoon of the cinnamon in a small bowl and reserve it.
Peel and chop the apples into 1/4-inch pieces. Butter a 9 x 5-inch aluminum loaf pan.
In a large bowl, whisk the flour, baking powder, baking soda, salt, nutmeg, and 1 teaspoon of the cinnamon. Make a well in the center.
In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
Pour the wet ingredients from the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
Add the apples and fold them in with a spatula, taking care not to overwork the batter.
Pour half of the batter into the prepared pan. Sprinkle with ½ of the brown sugar mixture. Add the remaining batter on top and sprinkle the remaining brown sugar mixture on top. Insert a butter knife into the batter and draw a few S shapes through the pan to swirl.
Place the pan in the oven. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs, rotating the pan halfway through baking, about 55 to 65 minutes. Allow to cool in the pan for 30 minutes.
Run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 1 hour) before slicing into pieces. This bread is best the day it’s made, but you can store refrigerated for up to 1 week: make sure to bring to room temperature before enjoying. Alternatively, store frozen for up to 3 months.
Notes
*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).
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